Sarah Bonar at Octavia

Bio

Sarah Bonar is the pastry chef at Frances and Octavia. Her start in baking was atypical. Since her family didn’t have a lot of money for college tuition, she followed the lead of her father, a career army soldier, and joined the military. Honorably discharged as a sergeant after five years stationed in San Antonio, Texas, as a Spanish linguist, she attended culinary school on the GI Bill; after graduation, she landed her first industry job at Frances’s pastry station, working for chef-owner Melissa Perello.

Accolades

  • San Francisco Magazine Best Pastry Chef 2015

My Restaurants

  • Octavia
    1701 Octavia St
    San Francisco, CA
  • Frances
    3870 17th St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Sarah Bonar reviews  at post.venue.name
"snapped up the last few pink pearls of the season for a little family meal treat 💕"
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Chef Sarah Bonar reviews  at post.venue.name
"apricot and razzzz all the live long day"
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Chef Sarah Bonar reviews  at post.venue.name
"We got that purple barley, black sesame, dark rye sourdough 🙋🏼"
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Chef Sarah Bonar reviews  at post.venue.name
"back at it -- barley porridge and salty black sesame -- missed these babes"
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Chef Sarah Bonar reviews  at post.venue.name
"perfect lunch @ Agorregi"
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From My Menu

Chef Ryan Farr reviews Lamb at Frances
$$$ | Modern, | American
Castro
1 Review
"I love how chef Melissa Perello utilizes the whole lamb—there's always three to five different preparations on the plate. Especially the crispy, crunchy grilled lamb belly—oh so good. She doesn't always have it on the menu, so call ahead."
Chef Michael Tusk reviews Fried squash blossoms at Frances
$$$ | Modern, | American
Castro
1 Review
"Melissa Perello is one of my favorite chefs in San Francisco. Everything she makes is delicious, but her fried squash blossoms, which come with romesco sauce, basil, and lemon wedges, are worthy of the squash blossom hall of fame. But again, you can't go wrong with anything she makes. When I know anyone visiting the city, I send them to Frances immediately."
Chef Liza Shaw reviews "Lumberjack" cake at Frances
$$$ | Modern, | American
Castro
1 Review
"The fruits inside change seasonally, but this is a sure thing for dessert if I still have room after a certain barrage of fantastic food."
Chef Cortney Burns reviews Grilled beet at Frances
$$$ | Modern, | American
Castro
1 Review
"I just love Melissa's cooking. It’s honest, delicious, and technically flawless. No one can ask for more than that! I love her grilled beets, especially when they come with lemon crème fraîche."

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